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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Feel free to substitute chicken thighs or wings if you prefer. Ingredients:
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
8 chicken legs |
1/4 cup butter or margarine |
1 1/3 cups dry white wine |
1 cup sliced fresh mushrooms |
1 red bell pepper, thinly sliced |
3 green onions, chopped |
2 tablespoons chicken broth |
4 teaspoons cornstarch |
hot cooked rice |
garnish: chopped flat-leaf parsley |
Directions:
1. Sprinkle salt and ground nutmeg over chicken.
2. Melt butter in a medium-size skillet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
3. Stir in wine and next 3 ingredients; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
4. Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken. Garnish, if desired.
5. *Sparkling white grape juice may be substituted for white wine.
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